Grilled Stuffed Peppers

Ingredients

3

med/large bell peppers (red, yellow, orange)

1 tbsp

canola oil

454g

lean ground beef

1

medium onion, diced small

6

garlic cloves, chopped

2 1/4 tsp

Italian seasoning*

1 1/2 tsp

white sugar

1 1/2 tsp

salt

3/4 tsp

ground black pepper

1/2 cup

crushed tomatoes

1/2 cup

Naturegg Simply Egg Whites

1/2 cup

grated mozzarella cheese

finely chopped fresh parsley for garnish, optional

Directions

1. Preheat grill with a medium to medium-low flame (if your grill has a dome thermometer, aim for approximately 300°F to 350°F).

2. Prepare the bell peppers by cutting them in half vertically (top to bottom) through the stem. Hollow out the seeds and inner white membrane to create 6 empty halves.

3. While the grill is preheating, heat a large pan over medium heat. Add the oil, ground beef, onion, garlic, Italian seasoning, sugar, salt, and pepper. Cook while stirring occasionally until the moisture has evaporated, and the beef has browned, approximately 15 minutes.

4. Transfer to a mixing bowl. Stir in the crushed tomatoes to cool the mixture a bit. Then stir in the Naturegg Simply Egg Whites.

5. Fill the 6 bell pepper halves with this mixture and top equally with the grated mozzarella.

6. Place on preheated grill (with grill lid closed) and cook for approximately 25 to 30 minutes until bell peppers are cooked, the cheese has melted, and the filling has reached a minimum of 160°F (71°C). You may have to transfer the peppers to indirect heat for the last part of the cooking time if they are getting too brown on the bottom.

7. Serve with the optional chopped parsley for garnish.

Tips

1. * You can buy Italian seasoning or make your own by combining: 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon dried thyme.